Unilever realizes that there are many misconceptions about soft spreads, so as part of the Good to Know initiative, they’ve set out to dispel the myths and share the facts.
With a wide variety of soft spreads, including Country Crock, I Can’t Believe It’s Not Butter!, Promise, Brummel & Brown, and Imperial – they have a spread for you. And best of all, they can say ALL of their spreads are Good to Know because they:
· Have 0g trans fat per serving
· Contain no partially hydrogenated oils
· Have no cholesterol
· Are 70% less fat than butter per serving
· Have 30% fewer calories than butter per serving
Sounds great, but how does it taste? Not only a better nutrition option than butter, but they’ll also keep your holiday recipes tasting delicious and coming back for more.
This Christmas season, I was challenged you to try a cookie recipe, which calls for soft spread instead of butter, and tell you how it tasted. I chose to make this recipe for sugar cookies with kisses on top, gluten free using I Can’t Believe It’s Not Butter! all purpose sticks instead of butter. These came out FANTASTIC!! I promise you my family would not have known these were gluten free had I not told them. Gluten Freers, you must try this recipe out.
Gluten Free Sugar Cookies
from Serious Eats
- 2 cups white rice flour
- 1/3 cup cornstarch
- 1/3 cup sweet rice flour (aka mochiko)
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) I Can’t Believe It’s Not Butter! all purpose sticks
- 2 teaspoons vanilla extract
- 2 large eggs
- Coarse sanding sugar, about 1/2 cup (I used red & green crystals)
- peppermint candy kisses
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium mixing bowl, whisk together all the dry ingredients. Set aside.
In a large mixing bowl, cream together sugar, I Can’t Believe It’s Not Butter! all purpose sticks, and vanilla, about 1 minute.
Add eggs, one at a time, and mix until well combined.
Reduce speed to low and add the dry ingredients. Mix for 45 seconds.Chill dough for 15-20 minutes.
Roll dough, about 2 tablespoons each, into a ball. Roll dough ball into the sanding sugar.
- Place coated dough ball onto prepared baking sheet. Be sure to space cookies about 2 inches apart.Flatten cookies very slightly with the palm of your hand.
In the spirit of giving, they’d like to offer one of my readers a basket of baking goodies.
One lucky reader will receive a Good to Know baking set which includes:
· Silpat® baking sheet liner
· Steel Cooling Rack
· Nonstick cookie sheet
· Stainless steel cookie scoop
a Rafflecopter giveaway
*Disclosure* I wrote this review for "Mommy? I'm Hungry!" about Unilever. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own and are not influenced by monetary compensation. Product info & stock images provided by PR or Co.